Tag: garlic

Broccolini with Garlic and Red Chilli

Broccolini and chilli form a killer combination. This dish is a go-to when you want something easy and delicious. Usually I pair this with some form of grilled meat and call it dinner. As I write this, I’m realizing it would make a perfect side for a beautiful porchetta roast, especially along with some braised fennel. After biking to work all summer, I think my heart has finally recovered enough from my last pork belly escapade to try that out soon too.

This recipe works well with either broccolini or broccoli rabe. I prefer broccoli rabe, but some people find it to be too bitter.

You can also chop it up, then add it to some orecchiette with some grated parmesan and a healthy dose of olive oil for an exceptionally easy and delicious pasta dinner.

Ingredients:

1 bunch broccolini or broccoli rabe (rapini)

2 cloves of garlic, sliced

1/2 tbsp dried red chilli flakes

3 tbsp olive oil

salt and pepper

Directions:

  1. Set a saute pan to medium heat, then add the olive oil and garlic. Sauté for about 30 seconds, then add the broccolini. Continue to cook for 5 minutes, then add the red chilli flakes. Cook for another 2 minutes, then add salt and pepper and remove from heat. The broccolini should have a bit of crunch left to it, so don’t overcook!

Enjoy!

Romesco Sauce

You can put this stuff on anything! There are a tonne of variations; for this one I just took one of the simplest recipes I could find and added roasted tomato and dried chilis.

I made a big batch last week, and it was gone within a few days. I put it on chicken, grilled veggies, in a grilled cheese, mixed it into a vinaigrette, and then I ran out of sauce, so even I do not know the full extent of its capability!

This sauce is even vegan, gluten free, and paleo. So it’s a great sauce to make if you have dietary restrictions.

For a quicker version, use canned roasted red peppers and fresh garlic. Omit the tomatoes.

Ingredients:

1.5 pounds fresh red bell peppers

2-3 ripe plum tomatoes

6 cloves of garlic

1.5 cups of fresh almonds

0.5 cup of good olive oil

2 Tbsp red wine vinegar, or sherry vinegar if you have it

1 Tbsp dried red chilis

1 Tbsp smoked paprika

Salt and pepper

Directions:

1. Preheat oven to 450 degrees f. Place  red peppers in a deep sided baking dish and roast for 15 minutes, flipping after about 10 minutes. Add the tomatoes and garlic, then roast for another 10 minutes. You want a nice char on the peppers, so don’t worry about burning it since they will be peeled.

2. Place the roasted peppers in a plastic bag and seal, set aside the tomatoes and garlic. This will steam the peppers and make them easier to peel.  After about 10 minutes they will be cool enough to peel. Discard the skins, stems, and peels.

3. While the peppers are cooling, lightly toast the almonds in a sauté pan. Don’t burn them.

4. Toss all the ingredients in a food processor and pulse to a consistent paste. Don’t over do it, you still want some texture in the sauce.

Enjoy!

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